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PLANT JUICES IN RELATION TO SILAGE FERMENTATION III. E ffect of water activity of juice
Author(s) -
Greenhill W. L.
Publication year - 1964
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1111/j.1365-2494.1964.tb01182.x
Subject(s) - fermentation , silage , food science , lactic acid , water content , moisture , chemistry , water activity , bacteria , biology , genetics , geotechnical engineering , organic chemistry , engineering
The water activity of juice available for fermentation, after breakdown of the cell walls during the ensiling of plant material, depends largely on the moisture content of the sample. Water activity increases with moisture content, but probably never becomes so high as seriously to limit lactic‐acid fermentation, although high moisture contents have other detrimental effects. With low moisture contents, the limited availability of the juice rather than its lowered water activity is most probably the factor primarily responsible for poor lactic‐acid production.